Cod with potatoes

Ingredients

• To tasteCod
• To tastePotatoes
• 5 clovesGarlic
• To tasteButter
• To tasteParsley
• Juice of ½ lemonLemon
• 3 tablespoonsCrème fraîche

Instructions

1. 1

   Cook the cod

   Cook the cod in water.

2. 2

   Steam the potatoes

   Steam the potatoes until cooked.

3. 3

   Flake the fish

   Break the cooked cod into flakes.

4. 4

   Layer the ingredients

   Arrange alternating layers of cod and potatoes in a sauté pan.

5. 5

   Add garlic butter

   Pour over butter flavoured with garlic and parsley.

6. 6

   Add lemon juice

   Pour the juice of half a lemon over the dish.

7. 7

   Finish and serve

   Stir in 3 tablespoons of crème fraîche and serve straight away.

What is cod with potatoes?

This is a simple French seafood dish built around cod and potatoes, with flavours associated with Brittany’s coastal cooking. The fish is cooked in water, then combined with steamed potatoes rather than fried or baked.

Garlic, parsley, butter, lemon and crème fraîche give the mild fish a rich, fresh finish. Layering the main ingredients in a sauté pan helps bring them together just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrate, while cod contributes the main protein; butter and crème fraîche supply much of the fat. Pair a serving with green vegetables or salad to add freshness and round out the plate.

Choosing the ingredients

Cod: Choose pieces of similar thickness so they cook at roughly the same pace. Handle the fish gently when flaking it to keep some larger pieces intact.

Potatoes: A variety that holds its shape after steaming makes neat layers. Cut pieces evenly if you need to prepare them before steaming.

Finishing flavours: Garlic and parsley flavour the butter, while lemon and crème fraîche bring freshness and creaminess. The listed quantities for most ingredients are not specified, so season and portion them to taste.

Cooking the cod gently

Water cooking keeps the fish preparation simple and avoids browning it before it is combined with the potatoes. Keep an eye on the cod and remove it once it is cooked through and flakes easily.

Flake the fish carefully rather than stirring it hard. This helps it stay in recognisable pieces when layered.

Steaming the potatoes

Even pieces are the key to potatoes that finish at the same time. Steam them until tender, checking with the tip of a knife rather than relying on an unlisted cooking time.

Let excess steam escape before layering if the potatoes seem wet. This helps keep the finished dish from becoming watery.

Building the layers

Alternate the cod and potatoes in the sauté pan, keeping the layers loose rather than pressing them down. That makes it easier to distribute the butter and lemon through the dish.

Use a gentle touch when mixing in the crème fraîche at the end. The aim is to coat the ingredients without breaking the fish into a paste.

Serving the dish

Serve as soon as the crème fraîche has been stirred through, while the fish and potatoes are warm. A little extra parsley can add a fresh herbal note at the table.

A crisp green salad or simply cooked green vegetables make a fresh counterpoint to the buttery sauce. Keep additional rich sides modest, as the dish already includes butter and crème fraîche.

Recipe notes & tips

• Steam the potatoes in evenly sized pieces so they become tender at a similar rate.
• Flake the cod into sizeable pieces to preserve its texture.
• Keep the butter warm enough to pour easily, but avoid letting the garlic brown.
• Add the lemon juice before the crème fraîche so it can be distributed across the layers.
• Stir gently after adding the crème fraîche to avoid breaking up the fish.

Variations

• More parsley: Add extra chopped parsley for a brighter herbal finish.
• Peppery finish: Grind black pepper over the dish just before serving.
• Extra lemon: Serve with lemon wedges for a sharper citrus note.
• Firmer potatoes: Use a waxy potato variety that holds its shape after steaming.
• Garlic adjustment: Use fewer cloves for a milder garlic flavour.

Common mistakes to avoid

• Uneven potato pieces: They cook at different rates; cut them into similar sizes.
• Overcooked cod: It can turn dry and break apart; check that it flakes easily and stop cooking then.
• Rough mixing: It can mash the fish and potatoes; fold the crème fraîche through gently.
• Wet potatoes: They can dilute the finish; let excess steam escape before layering.
• Browning the garlic: It can taste bitter; flavour the butter gently without letting the garlic colour.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a covered pan until piping hot, stirring carefully so the fish stays in pieces.

Frequently asked questions